Description
A delightful balance of creamy mayonnaise, crunchy vegetables, and tender pasta that brings family and friends together at every gathering.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup sweet pickles, diced
- 1 cup chopped vegetables (celery, bell peppers, onions)
- 2 hard-boiled eggs, diced (optional)
- 2 tablespoons fresh herbs (dill or parsley)
- Salt to taste
- Pepper to taste
Instructions
- Cook the Pasta: Boil salted water and add the elbow macaroni. Cook until al dente, about 8-10 minutes. Drain and rinse under cold water; set aside.
- Prepare the Vegetables: Finely chop the celery, bell peppers, and onions.
- Make the Dressing: In a large mixing bowl, combine mayonnaise, mustard, pickle juice, salt, and pepper. Mix until smooth.
- Combine Ingredients: Add the cooled pasta, veggies, hard-boiled eggs (if using), and fresh herbs to the bowl of dressing. Gently fold until well coated.
- Taste and Adjust: Taste the salad and adjust seasoning, adding more mustard for tang or a touch of sugar for sweetness.
- Chill and Serve: Cover and refrigerate for at least an hour before serving.
Notes
For a lighter version, swap some mayonnaise for Greek yogurt. Feel free to add your favorite veggies or proteins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: macaroni salad, creamy salad, family recipes, picnic side dish, potluck dish